Grilled Shrimp Tacos with Mexican Street Corn

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Grilled Shrimp Tacos with Chipotle-Lime Crema and Pico de Gallo

1. Pat 1½ pounds shrimp dry and set aside. 2 min
2. In a small bowl, combine 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon cumin, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 2 min
3. Toss the shrimp with 2 tablespoons olive oil and the spice blend, then zest and juice 1 lime, adding the zest to the shrimp and reserving the juice for the crema. 3 min
4. Dice 3 roma tomatoes small, finely dice ½ white onion, seed and mince 1 jalapeño, and roughly chop ¼ cup cilantro; toss together with 1 tablespoon lime juice and a pinch of salt to make the pico de gallo. 8 min
5. Mince 1 chipotle chile in adobo and 1 garlic clove, then whisk together with ½ cup sour cream, 1 teaspoon adobo sauce, and the reserved lime juice to make the chipotle-lime crema. 4 min
6. Thinly shred 1½ cups red cabbage and set aside. 3 min
7. Heat a grill or grill pan over high heat until very hot. 5 min
8. Timing-sensitive step. Grill the shrimp in a single layer for 2 minutes per side until pink, lightly charred, and just cooked through, then transfer to a plate. 5 min
9. Timing-sensitive step. Char 12 corn tortillas directly over a gas flame or in a dry skillet for 20–30 seconds per side until warmed and lightly blistered, then wrap in a clean towel to keep warm. 5 min
10. Lay 2–3 tortillas per serving and top each with a pinch of shredded red cabbage, 3–4 shrimp, a spoonful of pico de gallo, and a drizzle of chipotle-lime crema; add sliced avocado if using. 4 min

Mexican Street Corn (Elotes)side

1. Crumble ½ cup cotija cheese and finely chop 2 tablespoons cilantro; cut 2 limes into wedges and set everything aside for finishing. 4 min
2. Stir together 3 tablespoons mayonnaise, 2 tablespoons sour cream, ½ teaspoon chili powder, ¼ teaspoon smoked paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon cayenne (if using) in a small bowl to make the elote sauce. 3 min
3. Heat the grill or grill pan to high heat. 5 min
4. Grill 4 ears of husked corn, turning every 2–3 minutes, for 10–12 minutes total until kernels are charred in spots and tender throughout. 12 min
5. While the corn is still hot, brush each ear generously with the elote sauce, then roll in the crumbled cotija cheese. 3 min
6. Scatter the chopped cilantro over the corn and serve immediately with lime wedges alongside.